Pistachio & Raspberry Friands
160g pistachios
250g pure icing sugar, plus extra for dusting
100g gluten-free plain flour
½ tsp baking powder
5 egg whites, lightly beaten
125g unsalted butter, melted
125g fresh raspberries, plus extra to serve
Preheat oven to 160°C Fan and grease a 12-hole friand or muffin tin with butter.
Place the pistachios and icing sugar in a food processor and blend until fine. Transfer to a bowl. Add flour, baking powder, egg whites and melted butter and whisk to combine.
Spoon mixture evenly into prepared tin and top friands with raspberries. Bake for 20-25 minutes, or until cooked in the centre. Cool friands in tin for 5 minutes before transferring to a wire rack to cool completely, then lightly dust with extra icing sugar. Serve with extra fresh raspberries.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
